Avolutely Creamy Carbonara

main meal∙ Serves 2

Gluten Free ∙ Dairy Free

Ingredients

• 300g buckwheat pasta (or your fave GF pasta)

• 2 large zucchinis (spiralised into zoodles)

• 5-6 rashers nitrate-free bacon (diced)

• ½ brown onion (finely diced)

• 2 garlic cloves (minced) 

• 1 Tbsp olive oil

• 4 button mushrooms (thoroughly washed & thinly sliced)

• 1 large ripe avocado

• 1 large egg

• ½ lemon (juiced)

• 2 Tbsp nutritional yeast

• ½ tsp pink salt

• pepper (to taste)

• 2 Tbsp almond milk (unsweetend)

• 2 Tbsp fresh parsley

Method

1. Heat olive oil in a large saucepan and sauté bacon, mushrooms, garlic and onion until fragrant and onions are soft. Remove from the heat

2. Blitz avocado, egg, lemon juice, almond milk, parsley, nutritional yeast, salt and pepper in a high-speed blender or food processor until smooth and creamy

3. Boil a large saucepan of water and cook pasta according to packet instructions. Add zoodles (spiralized zucchini) for the final 2-5 minutes allowing it to soften and lightly cook

4. Drain pasta and place in the large saucepan (with bacon mix). Over a low heat on the stove, gently fold in avocado sauce (add extra salt and pepper to taste) until evenly combined and hot

5. Add shredded chicken breast for an extra kick of protein!